Slow-Simmered Corn and Tomato Chowder

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A comforting soup with sweet corn and ripe tomatoes simmered with herbs for a satisfying meal. This american-inspired soups ready in about 45 minutes pairs canned diced tomatoes, fresh corn kernels, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups canned diced tomatoes
• 1 cup fresh corn kernels
• 1/2 cup, diced yellow onion
• 1/2 cup, diced carrot
• 1/4 cup, diced celery
• 4 cups chicken broth
• 1 tsp dill weed
• 1/4 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1/2 cup diced yellow onion, 1/2 cup diced carrot, and 1/4 cup diced celery, stirring frequently for 5 minutes until vegetables are softened and onions are translucent.
2. Step 2: Add 2 cups canned diced tomatoes and 1 cup fresh corn kernels, stirring to combine. Pour in 4 cups chicken broth and bring to a gentle simmer over medium-low heat, then add 1 tsp dill weed, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Simmer uncovered for 20 minutes, stirring occasionally, until flavors meld and vegetables are tender. Stir in 1/4 cup heavy cream, then remove from heat and let rest for 5 minutes before serving.